Recently heralded as one of the Top 10 Hottest New Restaurants and Top 50 Hot Spot Restaurants in the United States by OpenTable, Zuma Miami has been established as an ultimate Miami dining destination. Behind the restaurant’s internationally acclaimed modern Japanese cuisine is Executive Chef Bjoern Weissgerber. The young chef fuses his passion for Japanese cuisine and his inherent German precision in the execution of every dish to leave his kitchen, leading him to become one of Miami’s hottest and most watched up and coming chefs.

How did you begin your career in the culinary field?

I grew up in my parents’ restaurant in Germany. I have been always impressed with the ability to create your own environment and the experience of meeting friends, family, and new, interesting people, and – above all – great food! Since then, I’ve always strived to work with the best chefs and restaurants.

What restaurants did you work at prior to this one?

Eckart Witzigmann (Germany)

El Bulli, Mugaritz, Cas Puers (Spain)

The French Laundry (US)

Zuma (Global)

What appetizer, entrée and dessert is the restaurant most well known for?

I like the omakase menu most, which is a chef’s tasting menu that samples a selection of dishes. But the beef tataki with pickled daikon and fresh perigord truffle, roasted lobster with shiso-ponzu butter, and the chawan mushi (a kind of Japanese custard) with young coconut, passionfruit, and mango are some of my favorites.

Are you a globe trotter? If so, do you get inspiration for your dishes from places you traveled to?

Zuma has taken me to many different and exciting cities such as London, Dubai, Hong Kong, Istanbul, Miami, and soon, Bangkok and Beirut. The culture that most inspires me, however, is Japan. I’m impressed and amazed by their tradition, pride, and respect down to the smallest details.